Lemon Curd Spread (Print Version)

Silky lemon curd from fresh lemons, eggs and butter—tangy-sweet spread for scones, cakes, or yogurt.

# What You Need:

01 - 4 large eggs

02 - 4 tablespoons unsalted butter, cubed

03 - 3 large lemons, zested and juiced (about 1 tablespoon zest, 1/2 cup juice)

04 - 1 cup granulated sugar

01 - In a heatproof bowl, vigorously whisk together the eggs and granulated sugar until fully blended.

02 - Mix in the lemon zest and freshly squeezed lemon juice until homogeneous.

03 - Place the bowl over a saucepan with gently simmering water, ensuring that the bowl’s bottom does not contact the water.

04 - Constantly whisk the mixture over the steam until it thickens to coat the back of a spoon, approximately 8 to 10 minutes.

05 - Remove from heat and promptly whisk in the cubed butter until completely melted and smooth.

06 - Pass the curd through a fine-mesh sieve into a clean bowl to ensure a silky texture free of zest or coagulated egg.

07 - Allow to cool at room temperature, then transfer to sterilized jars. Refrigerate and consume within two weeks.

01 -

This lemon curd comes together with just a handful of ingredients and gives you an impossibly silky, bright flavor.
It’s secretly the fastest way to transform an ordinary afternoon tea into something special—or to give a store-bought cake a homemade touch.

02 -

If the heat is too high or you stop whisking, you might scramble the eggs—it happened to me and I was grateful for the fine-mesh sieve.
Discovering that adding cold butter at the end makes the texture dreamy changed everything about how I finish fruit curds now.

03 -

Patience is your best friend—if the curd is taking its time to thicken, keep whisking gently over low heat.
Always use fresh lemons and strain for the smoothest, brightest finish—it’s what separates homemade from store-bought every single time.